If you like something…

Author Notes:Instead of the nearly 1 cup of mayo variety, why not try pimento cheese that tastes just as good but is lower in calories? Give it a go with toasted rye bread, cayenne pepper, and a slice of tomato. It is life changing. —Ellie Betzen

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Makes about 2 cups

1 1/2
cups sharp shredded cheddar

1/4
cup pieced or chopped havarti cheese

1
ounce jar diced pimientos, reserve water

1/4
cup mayo (I love Kewpie)

3
tablespoons reserved pimiento water

pinch
salt and pepper

1
tablespoon lemon juice

1
teaspoon garlic powder

1/2
teaspoon ground paprika

sprinkle
cayenne pepper (optional)

toasted rye bread slices (or veggies for dipping)

sliced tomato (optional)

Mix the cheddar shreds, pieces of havarti, pimiento, and mayo. Mix vigorously with a wooden spoon or spatula so as to get the flavors melding thoroughly. In a separate cup, mix dry milk powder with the 3 tbsp of water from the pimiento jar and dissolve.

Add liquified milk powder into the cheese mixture, sprinkle a pinch of salt and pepper, lemon juice, garlic powder, paprika, and mix until creamy and it resembles a dip. Spread on toast, sprinkle with a bit of cayenne if you like the spicy kick followed by a slice of tomato, or pair with cruciferous vegetables, celery, or carrot sticks. Pimento cheese can even be added into cold sandwiches or as the sole ingredient in grilled cheese!

I am so sorry Anne! I'll have to fix that! On my blog I wrote it correctly but here I forgot to say it's 1/4 c dry milk powder. And I'm not too good with weight measurements but....I think it would be abooooout 6-7 oz cheddar and 1 oz havarti? :) hank you and hope you love it!!!!!